One would think 'vege day' would be 'simple'.
I beg to differ - hollowing out veges - zucchini, tomato,
getting onions ready to 'roll', preparing aubergine caviar,
actually requires pretty tight knife/scoop work. About the
simplest prep for the day was actually the lavender
flavoured creme brulee - go figure !
The tomatoes, zucchinis, and (onions) were filled with a
mixture of ham and veal - interesting to note, instead of
bread with meat mix, we re-used the insides of the aubergine
we had removed for the caviar - there's a lot of re-use - even
the oil after its used to cook things, often being seasoned
with thyme, slat, pepper, is re-used elsewhere. Left-overs
from other veges have been sliced evenly, to make a 'fine'
ratattouile (surprise, there's no rat)
The picture shows the eggplant caviar, the fine ratatouille,
and a rough tomato 'sauce'....
The next picture show's pumpkin veloute (creamy soup),
then the 'stuffed' veges
served with a fine tomato sauce
and a few salad leaves with a hint of balsamic
I made mention before about the chef being 'particular' -
with the creme brulee for example, one could say 'grill
the top to burn the sugar and get the toffee' - but this also
dries out the 'custard', so the blowtorch method is preferred -
he did like a trick I described to him, using brown sugar and
a for example grand marnier set alight to get the toffee layer,
but even acknowledging that it could be done that way and newer
kitchens do for effect, the chef is a man of tradition and
sighs with despair at the newer 'fads'/trends
Since eggplants and mushrooms were available, we've also
made a dish to serve as entree tomorrow
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